We have Mexico to thank for the tangy flavor combination of cilantro, jalapeño, and lime, although this sauce complements all types of cuisines. Pair it with crispy appetizers like the Chickpea Cakes (page 39) or Indonesian Corn Fritters (page 155), or serve it alongside the Indian Spiced Scrambled Eggs (page 75). Try pouring it over grilled chicken or fish for a zesty finish. Serve this sauce in the first hour after blending, when its color is brightest.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.